Chicken And Rice Soup

Ingredients

– 1 tablespoon olive oil

– 1 tablespoon butter

– ½ medium yellow onion diced

– ½ cup carrot peeled and diced

– 2 stalks celery diced

– 3 cloves garlic minced

– 2 tablespoons all purpose flour use gluten free AP flour to make it GF

– 6 cups chicken stock/broth

– 1 pound chicken breasts skinless and boneless

– 1 bay leaf

– 1 teaspoon dried parsley

– ½ teaspoon dried thyme

– ½ teaspoon salt

– ½ teaspoon ground black pepper

– ½ cup uncooked long grain rice

– 2 tablespoons fresh chopped parsley optional

Equipment

– Dutch Oven

Instructions

– In a dutch oven, over medium high heat. Heat olive oil and melt the butter.

– Add onion, carrot and celery, and cook for 5 minutes.

– Add garlic, and cook for 30 seconds.

– Add flour, stir and cook for 1 minute.

– Pour chicken stock, add the chicken breasts, bay leaf, dried herbs, salt and pepper.

– Bring to a boil, then reduce the heat and simmer covered for 10 minutes.

– Add the rice and cook uncovered while stirring regularly for 15 minutes (you don’t want the rice to stick to the bottom of the pot).

– Remove from heat, discard bay leaf, take the chicken out (and make sure it reaches 165°F/74°C) and shred it then return it.

– Taste the soup and adjust seasonings to your preference. If using fresh parsley, stir it in. For freshness, you can stir in 1 tablespoon of fresh lemon juice.

Notes:

Use thighs instead of breasts to give this soup an extra rich flavor. Chop them or shred them after cooking.

Preparation: Ensure all vegetables are diced uniformly to ensure even cooking and texture in the soup.

Flavor Base: Cooking onions, carrots, and celery in olive oil and butter creates a flavorful base for the soup known as a mirepoix.

Garlic Addition: Adding minced garlic towards the end of cooking the vegetables prevents it from burning and adds a robust flavor.

Thickening Agent: Incorporating flour into the vegetable mixture helps to thicken the soup slightly, giving it a more hearty texture.

Chicken and Broth: Using boneless, skinless chicken breasts ensures quick cooking and easy shredding. Opt for homemade or low-sodium chicken broth to control the soup’s saltiness.

Herbs and Seasonings: Dried parsley, thyme, bay leaf, salt, and pepper infuse the soup with savory herbal flavors. Adjust seasoning to taste before serving.

Adding Rice: Incorporate long-grain rice directly into the simmering broth and chicken mixture. Stir regularly to prevent the rice from sticking to the bottom of the pot.

Chicken Shredding: Ensure the chicken breasts reach an internal temperature of 165°F (74°C) for safe consumption. Shred the chicken before returning it to the soup for added texture.

Adjusting Flavor: Taste the soup after cooking and adjust seasonings as needed. Fresh parsley and a splash of lemon juice add brightness and freshness.

Storage and Serving: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to thin if necessary. Serve hot with crusty bread or crackers for a comforting meal.

Nutrition Information:

Frequently Asked Questions:

Can I use brown rice or another type of rice instead of long grain rice?

Yes, you can certainly use brown rice or another type of rice, but be aware that different types of rice may have varying cooking times.

Adjust the cooking time according to the type of rice you choose.

Can I substitute chicken thighs for chicken breasts in this recipe?

Yes, you can use chicken thighs if you prefer.

Just ensure they are cooked to an internal temperature of 165°F (74°C) when checking for doneness.

Is it necessary to use a Dutch oven, or can I use a regular soup pot?

You can use a regular soup pot if you don’t have a Dutch oven.

The key is to have a large pot with a lid to simmer the soup effectively.

How long can I store leftovers of this soup in the refrigerator?

You can store leftover chicken and rice soup in the refrigerator for up to 3-4 days.

Make sure to cool it down before refrigerating it in an airtight container.

Can I freeze this soup for later use?

Yes, you can freeze this soup. Allow it to cool, place it in an airtight container, and freeze for up to 2-3 months.

Reheat it when you’re ready to enjoy it.

Can I use pre-cooked or rotisserie chicken for this soup to save time?

Yes, you can use pre-cooked or rotisserie chicken to save time.

Just add the pre-cooked chicken when the recipe calls for adding the chicken breasts and make sure it’s heated through.

What can I substitute for the bay leaf if I don’t have any on hand?

If you don’t have bay leaves, you can substitute with a pinch of dried thyme, oregano, or basil for a similar aromatic effect.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

The cooking times and settings will vary, so consult your appliance’s instructions for similar soup recipes.

Can I use fresh herbs instead of dried herbs in this soup?

Yes, you can use fresh herbs if you have them.

Keep in mind that fresh herbs are more potent than dried, so you may need to adjust the quantities to taste.

What’s the best way to reheat this soup if I have leftovers?

To reheat, simply place the desired amount in a pot on the stove and warm it over medium heat, stirring regularly until it reaches your desired temperature.

Alternatively, you can reheat in the microwave using a microwave-safe container.